Commercial kitchen ventilation systems or kitchen hood HVAC have a tendency to run at 100 percent operation even if the kitchen is not in use. This will eventually put a toll on the business’ expenses, through bills and fast wear and tear on the ventilation system.
A simple solution for this gap in the operation of commercial kitchens is to install a kitchen demand control ventilation system, which simply translates to having control of your ventilation system as part of the Building Management system by turning it on when it is needed or a Demand Control Ventilation (DCV) for Range hoods. This will reduce operation costs and generate a lot of energy and financial savings for the business.